Hampshire Watercress Soup
Watercress is a Hampshire icon, dating back to the 19th Century, fed by the county’s chalk streams and fresh spring water – and celebrated at the Alresford Watercress Festival each May.
Packed with vitamins A, C, and K, as well as essential minerals like calcium and iron, watercress is now classified as a superfood. So – we’ve brought you a classic Hampshire watercress soup – peppery, creamy and delicious.
You can find this, and other recipes using iconic Hampshire produce in our Local Produce Guide, at member outlets across Hampshire & the Isle of Wight, or a digital version on the home page of this website.
Ingredients
200g fresh Hampshire watercress
30g butter
1 stick celery diced
1 onion
350g peeled and diced Maris Piper potatoes
600ml vegetable of chicken stock
175ml full fat milk
Salt, pepper and a little nutmeg
Juice of half a lemon
Creme fraiche to serve
Method
Heat the butter in a large pan, add the onion and celery.
Cover and cook gently over a low heat for 10 minutes until the onion is translucent.
Add the potatoes and stock. Bring to the boil then cover and simmer for 10 minutes or so until the watercress has wilted.
Blitz with a stick blender or food processor.
Return the soup to the plan, add the milk, lemon juice and a sprinkle of nutmeg and seasoning.
Heat very gently until piping hot and serve with a spoonful of creme fraiche and a sprig of fresh watercress.
